Wild mushroom and beetroot rolls

Step 1

Preheat the oven to 170°C (150°C fan/gas mark 4) .

Step 2

For the filling

Place the onion and garlic in a food processor and blitz until very finely chopped. Remove and place in a bowl.

Step 3

Place the wild mushrooms in the food processor and blitz until very finely chopped. Remove and place into the bowl along with the onions and garlic.

Step 4

Place the drained chickpeas into the food processor and blitz until roughly chopped but some texture remains. Add these to the bowl with the wild mushrooms, onion and garlic.

Step 5

Add the polenta, salt and pepper to the wild mushroom mixture and mix thoroughly.

Step 6

Add in the grated beetroot and combine everything together.

Step 7

For the pastry

Lay the pastry sheet onto a worktop and cut in half lengthways, creating two rectangular sheets.

Step 8

Spoon half the filling onto one of the pastry sheets, spreading it evenly lengthways. 

Step 9

Fold one half of the pastry over the filling and wet the edge with a little water.

Step 10

Fold over the other half of the pastry and press down to seal, making a long roll shape. Trim 0.5cm off each end of the roll to even up the pastry.

Step 11

Cut the long roll into four, place onto a lined tray and score the tops with a knife.

Step 12

Repeat with the remaining filling and pastry sheet until you have eight rolls. Brush the tops of all the rolls with the reserved chickpea water.

Step 13

Place in the oven at 170°C (150°C fan/gas mark 4) for 30–35 minutes until golden and risen.